Directions

1. Barbecue burgers according to package directions.

1. Set your oven to 275 degrees.
2. Coat the sliced tomatoes in the olive oil, oregano, salt and pepper.
3. Place on a parchment lined sheet tray and slowly roast for 2 1/2 – 3 hours.

1. Coat the veggies in the olive oil.
2. Grill on medium-high for 5-6 minutes, until softened.Remove and slice the mushrooms.
3. This simple grilling method can be used for any vegetables (red peppers, zucchini, etc.)

1. Coat pineapple slices in chili, olive oil, lime zest, and parsley.
2. Grill on medium high heat for 2-3 minutes, flipping halfway to caramelize.

1. Coat cucumber slices in the vinegar, sugar, and cilantro. Set aside and allow to quick pickle for an hour.
2. Keep in the fridge for up to 3 days.

1. Combine mayo and adobo in a bowl, with a pinch of salt. If you like extra heat, take an actual chipotle pepper, finely chop it, and add it in as well.

1. Combine in a bowl and set aside. Keep in fridge for up to one week.

1. Combine in a bowl, right before serving.

1. Toss well in a bowl to combine, set aside until ready to serve.

1. Brush some olive oil on to the kale and place on the grill on high heat.
2. Grill, turning when necessary, until the kale leaves are charred and crispy about 2 minutes.